|Mason in West Virginia assisting me on a TBO oven|
Taking rectangular bricks and building a dome challenges the spacial ability of the mason. Sometime, at the beginning of my life as a mason, I discovered that not only are traditional forms strong, but they give lasting satisfaction to the builder and the viewer.
The final reason, after the strength of domes, the aesthetic of domes, and the tradition of domes, is that domed brick ovens heat more evenly. Vaulted arches in brick ovens is an invention of the industrial age. The flat rear wall needed to enclose a vaulted arch is well suited to the use of alternated fuels.
My portable demonstration oven is designed after the Audrix oven shown below.
|Weekly baking of bread in Audrix, France in a 2 meter diameter dome oven|